"We don't serve barbecue," says Keenan Bosworth. But the co-chef, co-owner (he of the awesome dreadlocks) of the new Pig & Pickle in Scottsdale, Arizona, sure does some amazing work with his smoker. Smoked salmon (cured with an aromatic paste of fennel and citrus fruits). Home cured and smoked tasso ham. Smoked pot roast (served sandwich style with creamed horseradish). Even smoked butter (they cold smoke the cream over applewood in a Southern Pride). Wash them down with a craft cocktail (or one of the micro brews from the carefully curated beer list) and be sure to sample the home-pickled beets.

Where do YOU go for 'que in the Phoenix-Scottsdale area? What are some of your recent amazing smoke discoveries elsewhere? Keep the suggestions coming!